Current Era Chicken Sandwiches

[JohnT]

@AHunter3

It’s in how the chicken is prepared prior to putting it in the frying pan. We don’t use milk or complex batters of any sort — just rinse the pieces then roll them in salted & peppered flour. It makes a soft coat not a thick crunchy shell. Deep fat fry until rich golden brown.

Pretty much how I make it, also learned in Georgia (but in the Atlanta suburbs):

The "JohnT's First Paid Catering Gig" thread

Remember when I said it was about heat management? Had this happen when I put in my first three thighs: [Imgur] The oil cooled down (because of the chicken) and the way I placed my pieces meant the oil couldn’t fully circulate - that’s why the left side is bubbling TOO nicely and the right side is… not. Just reposition the pieces so the oil can circulate and you’ll be good. But look out for this and don’t let it sit there for minutes on end - that way lies g…